Waking up every morning is a bit like pulling the arm on a slot machine and waiting for the result. As the possibilities roll before our eyes, we optimistically await a good outcome. Is it Friday and I’ve almost survived the week? Is it Monday and I need to suck it up and begin the caffeine drip? Or did I hit the jackpot and it’s the weekend?
Last Saturday, when I realized I hit the jackpot, I had to decide what to do with my riches — Stay in bed? Read? Take the dog for an early walk? Golf? Cook? Invariably, cooking is my choice and then my brain moves on to the next important decision – what to create.
With an extra cup of blueberries in the fridge from my mom, my first thought went to blueberry muffins. I’m always searching for that quintessential “crispy on the top, overflowing with blueberries in the center” recipe. Then I went downstairs and remembered the loaf of challah on the counter. Challah makes great french toast but I wanted the blueberries in each bite. So I searched on challah bread pudding and up popped Shauna Sever’s recipe for blueberry maple breakfast bread pudding. I felt like I hit the jackpot again!
I loved her approach – simple formula for success with lots of room for variation.
I halved the recipe, added some orange juice, cinnamon, and lemon zest, used lactose-free milk, and added peaches to the mix. So simple to put together that I could fit in an early dog walk and the cooking.
Below is my version of the recipe but be sure to head over to Shauna’s blog to see her post, where she explains all about her love for bread pudding and the basic calculations for quickly pulling one together.
By the way, if you celebrate the Jewish New Year, this dish would be a perfect use for your leftover sweet as honey round challahs!
Have you ever eaten bread pudding, and if yes, what’s your favorite version of this versatile dish?
- ½ of a 1 lb loaf of challah, cut in 1 inch squares or enough to fill an 8x8 glass pan
- 3 large eggs
- 1⅓ cups of milk (I used lowfat lactose free - something richer would be great as well)
- ¼ cup orange juice
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
- zest of ½ a lemon
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup of fresh blueberries
- 1 peach chopped
- Preheat the oven to 375 convect or regular bake.
- Slice bread into cubes and place in a buttered 8x8 glass pan (round is fine too)
- In a medium bowl, whisk the eggs, milk, orange juice, maple syrup, vanilla extract, lemon zest, cinnamon, and salt until well combined.
- Pour the wet ingredients directly into the pan filled with the bread along with about ¾ of the blueberries and peaches. Gently mix to combine. Then let it all sit for 5 minutes or so. Then scatter the rest of the fruit on the top.
- Bake at 375 convect for about 20 - 25 minutes or 375 regular for about 30 minutes. If you double the recipe, it will take longer to cook.
- When it is nearly done, you will notice it has puffed up and a knife inserted in it should come out clean. Let it sit on a wire rack or stove top for 10 - 15 minutes before you serve. A little maple syrup over the top when you serve would not be a bad thing at all. Just saying.